No‑Bake Rhubarb and Lemon Velvet Bars

Why You’ll Love This Recipe

I love how effortlessly this dessert comes together—just chilling, no baking. The crisp crunch of the graham crust balances the soft rhubarb layer and cloud-like lemon cream, making each bite a refreshing springtime treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups graham cracker crumbs

• ⅓–½ cup unsalted butter, melted

• 1 cup chopped fresh rhubarb

• 2 tablespoons water

• 1 tablespoon lemon zest

• 2 tablespoons granulated sugar (to cook rhubarb)

• 1 cup heavy cream

• ¼ cup powdered sugar

• ⅔ cup mascarpone (or cream cheese)

• 1 teaspoon vanilla extract

directions

1. I combine graham crumbs and melted butter, press them firmly into the bottom of an 8×8″ pan, and chill to set.

2. I simmer rhubarb with water, sugar, and zest until tender but still holding shape, then let it cool gently.

3. I whip heavy cream and powdered sugar to stiff peaks, then fold in mascarpone and vanilla to create the lemon velvet filling.

4. I spread cooled rhubarb compote over the chilled crust.

5. I gently pour the lemon cream over the rhubarb layer, smoothing it evenly.

6. I cover the pan and refrigerate for at least 3–4 hours, or overnight, to develop flavor and set the layers.

Servings and timing

• Servings: 9–12 bars

• Prep time: ~20 minutes

• Chill time: Minimum 3–4 hours (overnight I prefer)

• Total time: ~3¼–4½ hours

Variations

• I swap mascarpone for cream cheese or Greek yogurt for a tangier cream.

• Sometimes I fold in a tablespoon of lemon curd for extra zing.

• I add a sprinkle of toasted coconut or crushed nuts on top for crunch.

• I stir in a bit of strawberry or raspberry purée with the rhubarb for a berry twist.

storage/reheating

I store these velvet bars in the fridge, covered, for up to 4 days. No reheating—just slice and serve chilled for refreshing texture and flavor.

FAQs

Can I use frozen rhubarb?

Yes, I thaw and drain it before cooking to avoid extra moisture.

Can I prep ahead?

Definitely—I make the bars a day ahead. The chilling time improves the flavors and texture.

Is mascarpone essential?

I find mascarpone gives the creamiest, velvet-like texture, but full‑fat cream cheese works well too.

How do I ensure clean slices?

I run a warm knife between cuts—quick wipe between slices helps neat presentation.

Can I make them vegan?

I swap butter for coconut oil, use coconut cream and a vegan cream cheese—the texture is still luscious.

Conclusion

I enjoy these No‑Bake Rhubarb and Lemon Velvet Bars when I want something elegant yet effortless. They feel luxurious, taste vibrant, and come together with minimal effort—perfect for warm days or anytime I crave a light, fruity dessert without baking.